Our fish cakes are full of flavour from the fresh herbs, lemon zest, garlic and capers. We have then crumbed and pan-fried until deliciously crispy and moreish – enjoy with a fresh salad and dollop of mayo or cashew cream!
This Week
2 Dec - 8 Dec
Meal Prep Guide
- Make the fish cakes. (Store in an airtight container in the fridge for 24 hours or freeze, then defrost in the fridge the night before)
Ingredients
- 400g or 3-4 medium agria potatoes (cut into bite-size)
- 2 Tbsp butter
- 2 Tbsp capers (finely chopped)
- 1 red chilli (finely chopped)
- 2 garlic cloves (crushed)
- 200g smoked salmon
- ¼ cup chives (finely chopped)
- ¼ cup parsley (finely chopped)
- 1 lemon (zest)
- Salt and pepper
Method
- Start by boiling the potatoes – place the potatoes into a large pot, add cold water (enough to cover the potatoes by about 2-3 cm) and add a generous pinch of salt. Bring to a boil, then lower the heat to a simmer and cook until potatoes are tender, about 10 -15 minutes depending on their size (test by piercing with a fork). Once potatoes have cooked, drain and allow to dry and cool for 10 minutes.
- While the potatoes are cooling, melt butter in a small saucepan over low heat, then add chilli, capers and garlic; fry for 2 minutes.
- Roughly mash the potatoes, then add the butter mixture, chives, parsley, lemon zest and salmon. Gently stir, incorporating everything and breaking the salmon into flakes (do not over mix, as bigger flakes of salmon through the cakes are delicious), season to taste.
- Use a ¼ cup to help measure the ‘cakes,’ then use your hands to firmly press and shape. The mixture should make approximately 12 cakes. Place them onto a plate lined with baking paper and chill for 24 hours.
- Make the salad dressing. (store in an airtight jar in the fridge)
Ingredients
- 1 lemon (juice)
- 1 Tbsp olive oil
- ½ -1 tsp of honey
- 1 tsp wholegrain mustard
- Pinch of salt and pepper
Method
- Add the lemon juice, olive oil, honey, mustard, salt and pepper to a jar; shake well.
Tips
Tips
- To freeze, place uncooked, crumbed cakes into an airtight container (use baking paper between layers to prevent them from sticking). Freeze for up to 3 months. Defrost overnight in the fridge, then follow the recipe from step 8.
- Placing the cakes into the fridge makes them firmer and easier to handle, especially when crumbing.
- To ensure all sides of the fish cakes are crisp, stand them on their side – leaning on the edge of the pan.
- This recipe is a great way to use up leftover mash.
Shortcuts
Vegetables
- Swap potato for sweet potatoes.
- Swap chives for spring onion.
- Feel free to put your own spin on this salad – adding whatever is in your fridge or pantry. For example, peel or julienne carrot and beetroot, sliced red onion, celery and cucumber, add toasted nuts and/or seeds and even some dried fruit for a little sweetness.
Protein
- Swap smoked salmon for any other smoked fish.
- Swap smoked salmon for 300g pan fried firm white fish.
- Swap smoked salmon for tinned salmon or tuna.
Ingredients
Salmon fish cakes
- 400g / 3-4 medium agria potatoes (cut into bite-size pieces)
- 2 Tbsp butter
- 2 Tbsp capers (finely chopped)
- 1 red chilli (finely chopped)
- 2 garlic cloves (crushed)
- 200g hot smoked salmon
- ¼ cup chives (finely chopped)
- ¼ cup parsley (finely chopped)
- 1 lemon (zest)
- ⅓ cup flour (for dusting)
- 2 eggs (whisked)
- 1 ½ cups of bread crumbs or panko crumbs
- Olive oil for frying
- Salt and pepper
For serving
- Mayo or our cashew cream
Salad
- 1 bag, 120g of mixed baby lettuce
- 1 lemon (juice)
- 1 Tbsp olive oil
- ½ -1 tsp maple syrup or honey
- 1 tsp wholegrain mustard
- Pinch of salt and pepper
Method
- Start by boiling the potatoes – place the potatoes into a large pot, add cold water (enough to cover the potatoes by about 2-3 cm) and add a generous pinch of salt. Bring to a boil, then lower the heat to a simmer and cook until potatoes are tender, about 10 -15 minutes depending on their size (test by piercing with a fork). Once the potatoes have cooked, drain and allow to dry and cool for 10 minutes.
- While the potatoes are cooling, melt the butter in a small saucepan over low heat, then add chilli, capers and garlic; fry for 2 minutes.
- Roughly mash the potatoes, then add the butter mixture, chives, parsley, lemon zest and salmon. Gently stir, incorporating everything and breaking the salmon into flakes (do not over mix, as bigger salmon flakes through the cakes are delicious), season to taste.
- Use a ¼ cup to help measure the ‘cakes,’ then use your hands to firmly press and shape. The mixture should make approximately 12 cakes. Place them onto a plate lined with baking paper and chill for 30 minutes.
- While the fish cakes are in the fridge, preheat the oven to 180 degrees celsius fan bake and prepare the salad. To make the salad dressing add the lemon juice, olive oil, honey, mustard, salt and pepper to a jar; shake well. Arrange salad greens (and any other additions you may have, see variations) onto a large plate or platter; pour over the dressing just before serving.
- To crumb the fish cakes, start by getting three bowls – add the flour, salt and pepper to one bowl, the eggs to the second bowl and the breadcrumbs to the third bowl.
- Dust the fish cakes in flour, then dip them into the whisked eggs and lastly, coat in the breadcrumb mixture, gently pressing the breadcrumbs into the fish cakes.
- Heat a generous amount of olive oil in a large frypan over medium heat. Cook fish cakes in batches for 2-3 minutes on each side, or until golden.
- Place into the oven and bake for 10 minutes to heat the fish cakes through to the centre.
- Serve with the salad and a dollop of mayo or our cashew cream.
Variations
Vegetables
- Swap potato for sweet potatoes.
- Swap chives for spring onion.
- Feel free to put your own spin on this salad – adding whatever is in your fridge or pantry. For example, peel or julienne carrot and beetroot, sliced red onion, celery and cucumber, add toasted nuts and/or seeds and even some dried fruit for a little sweetness.
Protein
- Swap smoked salmon for any other smoked fish.
- Swap smoked salmon for 300g pan fried firm white fish.
- Swap smoked salmon for tinned salmon or tuna.
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